Zhifei He
4PUBLICATIONS
10CO-AUTHORS
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Publications (4)
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|Jun 16, 2023
Analysis of the microbial community structure and flavor components succession during salt-reducing pickling process of zhacai (preserved mustard tuber).Jing Li, Zhifei He, Lixiu Yan
|Mar 23, 2023
The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde-induced oxidative stress.Xiaosi Chen, Zhifei He, Zefu Wang
|Jul 15, 2021
Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders.Xue Li, Zhifei He, Jingbing Xu
|May 28, 2020
Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry-cured chicken.Cheng Qu, Zhifei He, Zhaoming Wang
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